Makes 4 servings
Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes.
Ingredients
- 4 fresh or frozen artichoke hearts
- 1 lemon, halved
- 2 tablespoons olive oil
- 2 1/2 teaspoons balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 cup parsley leaves, chopped
- 8 kalamata olives, pitted and chopped
- 1/2 red onion, thinly sliced
- 4 plum tomatoes, peeled, seeded, and quartered
Directions
- Defrost the frozen artichoke hearts or cut the ends off the fresh artichokes and trim off the outer leaves. Scoop out the chokes. Quarter each heart and rub with the lemon halves. Hold the hearts in water mixed with lemon juice from one lemon half.
- In a large pot, simmer the artichoke hearts in fresh water until tender, 8 to 12 minutes. Drain and dry on paper towels while preparing the dressing.
- Whisk the olive oil, vinegar, salt, pepper, and parsley to combine. Add the artichoke hearts, olives, onion, and tomatoes, and toss to combine.
- Let rest at room temperature for at least 30 minutes before serving.
